Coriander Lime Chutney

Green chutney, coriander chutney, theeki chutney- this sauce is something I grew up pouring on EVERYTHING.

And when my mom discovered the beauty of freezing cubes of it in ice trays and started showing up to visit me with a bag of chutney cubes- it was life changing. My favorite way to eat it is in a cold sandwich with cucumbers, tomatoes, a slice of boiled potato and raw onion- which is how its often sold in street sandwich stalls in Mumbai. It’s found in many different kinds of South Asian street foods and appetizers. It’s delicious on grilled cheese, drizzled on roasted veggies and in a paneer wrap such as my Kati Roll Recipe!

I recommend doubling or tripling this recipe, freezing it in ice cube trays and stuffing them in a bag for whenever you need some fresh-tasting chutney. If you would rather keep it in a jar in the fridge, it should last for at least a week. This stuff is easy to make, but the right combination of ingredients is crucial. Feel free to sub the nut of your choice if you aren’t able to eat peanuts.